I ran by my butcher, Patton's Meat Market, on my way home from the office. They had a case full of these gorgeous prime grade filets. They have some of the prettiest marbling I've seen in a prime filet.
I used the reverse sear method. They were smoked with Fogo Natural Lump Charcoal on the mini max, then seared in a hot Lodge Cast Iron skillet. with some butter, crushed garlic cloves, a sprig of fresh rosemary and thyme.
They plated up nicely with some classic mashed potatoes, grilled asparagus and a homemade red wine reduction sauce.
Red Wine Reduction Sauce Technique
Carrots
Onion
Celery
Salt
Pepper
Red wine
Beef broth
Rosemary sprig
Thyme sprig
Butter
Oil
Saute the mirepoix (carrots, onion, celery) until soft. Deglaze with the wine. Add the beef broth, rosemary & thyme and reduce to a simmer. Reduce by half. Strain through a sieve into a warm pan and swirl in a pat of butter.
Carrots
Onion
Celery
Salt
Pepper
Red wine
Beef broth
Rosemary sprig
Thyme sprig
Butter
Oil
Saute the mirepoix (carrots, onion, celery) until soft. Deglaze with the wine. Add the beef broth, rosemary & thyme and reduce to a simmer. Reduce by half. Strain through a sieve into a warm pan and swirl in a pat of butter.
